- 1 vanilla bean
- 1 cup 35% cream
- 1/2 300-mL can sweetened condensed milk
- Slice the vanilla bean in half lengthwise. Using the back of a paring knife, scrape out seeds from bean. Discard pod; reserve seeds.
- Using an electric mixer on medium, beat cream in a medium bowl until soft peaks form, 2 to 4 min. Reduce speed to low and beat in condensed milk and vanilla seeds until mixture is smooth and fluffy.
- Scrape mixture into a resealable container. Freeze until firm, about 6 hours.
Stop drips from the bottom of your cone by placing a mini marshmallow inside before filling with ice cream.
Originally published in the Today’s Parent Summer 2016 issue. Photo by Roberto Caruso.
Nutrition (per ½ cup)
- 3 g
- 19 g
- 17 g
- 56 mg